5 Shortcuts To Grilling Success

You will find 5 grilling shortcuts for this summers tastiest BBQ success! Great flavors, time savors, and better eating in general all can be achieved by following these 5 easy tips. When the family comes together around the grill they will discover it's all under control. You can make it look easy to grill-up and serve a mile high platter of BBQ goodness that is full of smokey rich flavor.

These tips include advice on grilling up flaky fish, making food that won't stick to your grilling grates, and the absolute best method to light a charcoal grill! You'll discover an easy way to get that burnt on black-crud cleaned from your grilling grate surface. Fish gets discussed in tip #4 which teaches you the easy way to cook it like the pros. And with a tip from Chef Flay, you will know exactly when to pull your meat off of the grill at just the right time for the perfect medium-rare steak (Celebrity Chef Bobby Flay would never be wrong about grilling).

As warm weather and sunny days start showing up more frequently, the weekends belong to you, The Home Grill Master! Now let's get started with these "Grilling Shortcuts, 5 Tasty Tips for BBQ Success!"

"Stop Food From Sticking to the BBQ Grill Grate"

Bitter, black, crusty bits of last Memorial Day's London Broil should not be on this summer's BBQ menu. Many times the "Grill Master" will ignite a roaring fire to burn away any of these remnants; in reality, this is not going to be enough. More often then not, we will break out the Brillo pad or the stiff bristled grill brush and crank away at the grime. But when your grill brush is to old and crusty, or Brillo pads can't be found you will have no worries! Hold a crumpled-up piece of heavy duty aluminum foil with your tongs and scrub that black crust away just like you would with a grill brush.

If the crust is just to thick and hard to remove, you can order a new grate from the manufacturer. Once you replace your grilling grate, use that aluminum foil trick before, during, and after you grill from now on, this will prevent your meat and fish from sticking to the grill—allowing you to create those beautifully perfect grill marks on each piece of grilled food you place over the heat.

If you still experience meat and fish that sticks to the grill, try leaving them alone until they come off of the grill grates easily and stick-free by themselves. Most BBQ delicacies will release when they are ready to turn, provided you have your fire/heat under control. Turning your smokey meats several times during grilling can cause them to dry out; and most assuredly will ruin those wonderful grill marks you worked so hard to create!

• Cut a "V-shape" wedge lengthwise in a banana.
• Fill the groove with mini chocolate chips and mini marshmallows.
• Wrap tightly in aluminum foil and lay the package on the hot coals.
• Grill for approximately 10 minutes.
• Carefully unwrap and enjoy.

"The Food Still Sticks to the Clean Grill Grates"

Every so often your tangy marinated foods still stick to even the cleanest of grilling grates. This barbecue shortcut has to do with "curing your clean grill" grate. This means your grill requires a thin coat of oil to create a non-stick surface directly on the metal grate. Creating a "cured surface" on your grill grate is easy, and here are a couple of handy methods for doing so.

• First, pour some oil onto a paper towel (use an oil with a high smoke point like corn oil, rapeseed, or refined vegetable oil. Avoid olive oil, as it can break down quickly against the super heat of a grill). Holding the oil-covered paper towel with your long handled tongs, start at the center of the already hot grill, carefully and quickly rub the grill grates thoroughly with the towel to apply the oil to every spot on the grilling surface. Allow the oil to heat for about five minutes, then begin your outdoor BBQ cooking. (Use caution and speed so not to allow the paper towel to stay in one place for too long, as it CAN catch on fire.)
• The Second method involves the use of an onion that has been cut in half. Skewer the onion with your long handled barbecue fork. Pour some oil (high smoke point oils only) into a medium size dish. Dip the onion half into the oil and then rub it on the grill grate. This method not only applies a nice cure to the grate, but it has the bonus feature of adding a super-mild and sweet onion flavor. Both applications work wonders, it is simply a matter of what you will be putting on the grill first; thick juicy hamburgers or tender fresh pear halves.

The second method might leave an unwanted flavor on grilled fruit, so be certain to cook savory foods first when curing the grill using method #2 (onion method).

"The Absolute Best Way to Fire-up Your Charcoal Grill"

I will start by saying, "chimney starter, chimney starter, and finally, chimney starter." When it comes to getting that barbecue grill sparked and burning hot and long enough to grill your BBQ meal's just the way you like them, you have to "buy a chimney starter!" The chimney starter device consists of a vented thin metal cylinder and a wooden handle; that's it. Even with all of its simplicity it is the best way to light your BBQ grill. Buy one that has the largest size cylinder you can find. This allows you to add a large amount of coals inside, which lets you cook a greater number of items at one time. The bonus with using a charcoal chimney starter at your next outdoor cooking get together is that none of your grilled foods will have that awful lighter fluid fuel flavor lingering on your smokey-good summertime foods!

"How to Grill Fish so it Won't Fall Through the Barbecue Grate"

Each of us has had the drama befall us surrounding fish and BBQ's. Nothing requires more special attention than delicate fish fillets. Pay close attention to this grilling tip, it may just seem too easy. To start things off, oil the fish fillet lightly, then make sure the grill is clean and pretty darn hot. Carefully place the fillet on the grate and let it cook for a few minutes before flipping it—only once. Never re-flip a fillet, or you may just leave the best part of the fish in the briquettes. Once the fish is grilled enough so the meat gets flaky (yet still moist) carefully remove it from the grill using a wide thin fish spatula (metal only).

If this method makes you uneasy, you can place those expensive gourmet fillet cuts in a fish (perforated and oiled) grill basket. Another super safe method is to cook fish on an aromatic cedar plank (of course you have already pre-soaked the plank) which will add a uniquely spirited flavor to your barbecued fish.

ADDING FUEL TO FIRE

No matter what anyone tells you, If you need to add coals to your already established grill fire—as is sometimes required during longer grilling sessions—only add new coals to the outside edges, raking them in after they are fully heated. Never put the fresh coals in the center of the fire or it will drop in temperature significantly!

"An Easy Way to know When Food is Done; Without Cutting Into it!"

The temptation to cut into your beautiful barbecued steaks, chicken, or pork is overwhelming when it comes time to serve them up. Are they done enough? Are they over done? Is the meat medium rare or well-done? By cutting into these hot grilled delights to determine when they are done, all you are actually doing is creating the driest possible scenario for your BBQ'd meats. Once cut, the juices will run out of the meat and deprive you of that lovely sought after juicy grilled protein. Meat must rest, giving it time to re-absorb and distribute the hot juices throughout the meat. To avoid having to serve dry disappointing protein, buy a good quality meat thermometer that offers specific markings that measure when different types of meat's are done. Make sure to insert the thermometer into the thickest part of the meat and NEVER allow it to touch any of the bones.

If you want an even easier way to determine when your meats are done, all that's required is your hand and some trial and error. The easiest way to tell if meat is done, is to poke it with your finger. Because meat gets more firm as it cooks, a rare steak will feel more "squishy," a medium steak will feel more "springy," and a well-done steak will feel more "tight." Again this does take some practice, so I don't recommend trying this at your first summer BBQ. Practice a few times when grilling-up summer meals for your family, and long before the big outdoor get-together is scheduled. When the time comes, your buddies will be quite impressed at your new found BBQ success!